1. Soak the sago in water for 15 minutes, filter out excess water, add sugar and vegetable oil and stir evenly.

2. Divide the bean paste and sesame filling into small pieces and roll them into balls. Set aside.

3. Soak the rice dumpling leaves, cook for 10 minutes, dry the surface moisture, roll the rice dumpling leaves with the smooth side inwards into a nest shape, fill with sago, add bean paste and sesame filling, and cover with a layer of rice dumplings. Press the rice tightly, wrap it into shape and tie it.

4. Pour water into the steamer, put the wrapped rice dumplings in, and steam for 40 minutes.